BLUEBERRY-RHUBARB FREEZER JAM
Have the blueberries, rhubarb, and honey in the saucepan before you shred the apple. Minimizing the amount of time the shredded apple is exposed to air will keep it from turning brown.
Have the blueberries, rhubarb, and honey in the saucepan before you shred the apple. Minimizing the amount of time the shredded apple is exposed to air will keep it from turning brown.
PREP: 15 MINUTES COOK: 10 MINUTES COOL: 2 HOURS STAND: 24 HOURS MAKES: 3 HALF-PINTS
1. In a medium saucepan combine blueberries, rhubarb, apple, and honey. Bring to boiling over medium high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 10 to 20 minutes or until slightly thickened (mixture will thicken more as it cools; see tip, below). Stir mixture occasionally while cooking and use a wooden spoon to gently crush the blueberries against the side of the saucepan.
2. Stir in lemon juice. Remove from heat; cool about 2 hours or until room temperature.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.
4. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
PER 1 TABLESPOON: 28 cal., 0 g fat, 0 mg chol., 1 mg sodium, 8 g carb., 0 g fiber, 0 g pro.
To check if your freezer jam is cooked enough, remove saucepan from heat. Place a teaspoon of the jam on a small baking sheet or plate. Place in the freezer for a minute or two. The jam should be slightly set with no free juices running from it.